The early morning was an absolute joy today. I went to that place - the one known as fly-fishing. The sky was overcast keeping the sun in check and the temperature was a good five or ten degrees cooler than yesterday morning.
I battled five different species of fish including the green sunfish, redbreast, catfish, drum, and carp. Four flies were lost to the giant queens of Rock Creek but at least they gave their lives on the field of battle and not to the clutches of a tree.
Back home shortly after nine o'clock it was time for something in the Dutch, and today I chose to fix brunch - Blue River Brunch as a matter of fact.
This recipe is so good, you'll want to run out as soon as you read this and get the stuff to make it.
Here's what you'll need:
3 medium Russet potatoes - diced
1 large yellow onion - diced
1 large green bell pepper - diced
1 tablespoon of season salt
1 jar of Pace mild or medium picante
1 8 oz. package of shredded cheese (Cheddar or Monterrey Jack)
4 slices of hickory smoked bacon (cut into 1 inch squares with scissors)
4 jumbo eggs
4 wide mouth mason jar rings
Here's how you do it.
Mix diced potatoes, onion, and bell pepper together and season with season salt. Place mixture in oiled Dutch oven. Add layer of picante sauce on top of mixture. Add shredded cheese to cover all of mixture. Add bacon to cover all of mixture.
Using a ten inch Dutch, place six coals on bottom and fourteen coals on top. You will cook this mixture for forty-five minutes.
Five minutes before the recipe is done, lift lid and place jar rings on top of mixture and gently seat them into mixture. Add one egg to each ring, replace lid and cook another five minutes.
Remove coals and let rest for five minutes before serving.
This is what the mixture will look like before adding coals.
If you need additional servings, simply add to all ingredients and eliminate mason jar lids. Simply set the number of eggs you need directly on top of mixture. The jar rings are required only to make individual servings.